Name: Creamy beetroot curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil; 2 onions very finely chopped; 2 tsp yellow mustard seeds; 3 tbsp madras curry paste; 1 kg (peeled weight) raw beetroot peeled, halved and thickly sliced; 1 green chilli halved lengthways; 400g tin chopped tomatoes; 3 tbsp ground almonds; 4 tbsp low-fat natural yogurt plus extra to serve; basmati rice to serve (optional)

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Creamy beetroot curry

Creamy beetroot curry

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4 out of 5.12 ratingsRate

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Try an original approach to serving thickly sliced beetroot by combining with madras spices, mustard seeds and green chilli

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
2 onions

very finely chopped
2 tsp yellow mustard seeds
3 tbsp madras curry paste
1 kg (peeled weight) raw beetroot

peeled, halved and thickly sliced
1 green chilli

halved lengthways
400g tin chopped tomatoes
3 tbsp ground almonds
4 tbsp low-fat natural yogurt

plus extra to serve
basmati rice

to serve (optional)

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Nutrition: per serving

kcal271

low
fat13g
saturates1g
carbs29g
sugars26g
fibre7g
protein11g
salt1g

low

Method

step 1

Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.
step 2

Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.
step 3

Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.

Recipe from Good Food magazine, November 2012

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A star rating of 4 out of 5.12 ratings

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